Pork Shrimp and Napa Cabbage Dumplings

I love all sorts of Chinese dumplings, or jiaozi. I can have dumplings every week, as there are so many variations of dumplings. The fillings can be different and you can either boil the dumplings (as in this Pork Shrimp and Napa Cabbage Dumplings, pan-fried or steamed. Either way, dumplings are absolutely delightful.

This recipe is one of my favorites, with three key ingredients in the fillings: ground pork, shrimp and napa cabbage. The filling is savory, with a bite of the shrimp and fresh napa cabbage. These dumplings are also extremely juicy, so be sure to sink your teeth and enjoy the juiciness.

Chinese dumplings are extremely adaptable. If you don’t eat pork, use ground chicken. If you don’t like shrimp, skip it and add more vegetables. If you can’t find napa cabbage in your store, you may use chives, scallions, or bok choy. If you have never made dumplings, don’t be intimidated, they are so easy to make and there is no special technique or skill needed. Enjoy!

I am so glad I found you …Again! (long story 😂) Your dishes are so easy to make and lack no authentic Asian flair at all! I Have always loved Asian dishes and wished I knew how to cook them; they always seemed so complicated though. But you Rasa, have won this African American girl’s heart with your fantastic recipes. Keep up the great work! Oh btw I made your egg foo young and OMG, just as good if not better tasting than the resteraunt! I’m just so used to the brown gravy, but I didn’t miss it.

Can I just suggest to all reading these posts to READ THE ENTIRE POSTS? She suggests substitutes and what not. Read people don’t be lazy. These are amazing Rasa! Like everything you make. Thank you! ❤👌